I was really craving chicken soup on this blustery Fall day, so I just threw together everything I was craving...the family downed this and went back for seconds! Made enough for our family of four to eat hearty servings today and enough to freeze for another meal.
- 4 cups chicken stock
- 29oz can of pumpkin puree
- 1 tsp Penzey Spices "Sunny Paris" seasoning
- Carrots cut into small pieces
- 1 sweet onion
- Chicken (I used two cans Kirkland canned chicken)
- Corn (optional)
- Bring chicken stock, pumpkin puree and seasoning to a boil for about 10 minutes.
- Add everything else and simmer for 2 hours.
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